So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories 😀 (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!
- 300 gr of pasta (any kind you like)
- 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
- 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
- 250 ml of cream
- Salt and pepper
- Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
- In a pan, fry the chorizo
- If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
- Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
- Mix the pasta and sauce together and enjoy
Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!
Ingredients for 2 persons:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
Equal amounts of chopped onion, celery and carrot
- 2 small/1 big clove of garlic, finely chopped
- Few sprigs of thyme
- 2 bay leaves
- optional: 3-5 sage leaves, finely chopped
- 4 normal sized tomatoes, cut into 1,5-2 cm cubes
- 35 gr of tomato paste
- 1 small handfull of freshly grated parmesan
- 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
- 1 big or 2 small chicken legs
- 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
- Salt & pepper
- Olive oil
- Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
- Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
- When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
- In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
- After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
- After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
- If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
- Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
- When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
- Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
- Whenever the pasta is ready, drain it